Wednesday, February 2, 2011

If you knew us back in the day, this is the stuff Mom used to give out in cute tins at Christmas time! You know she loved you if you got the toffee because she hated the process of making candy of any type. I, thankfully, adore it! We lost the recipe for a couple of years; so, what's here is a tried and true version I adapted based on what we remembered of the old recipe and a compilation of traditional toffee techniques. Word of warning if this is your first time making toffee or candy - use half the heat recommendation that is listed here. That way, it's less likely you'll make the typical first-timers mistake of burning the sugar. I, in fact, use only low-to-medium heat EVERY time I make this because I tend to get distracted, lol. Enjoy!

Gnocci is my favorite of the classic Italian pastas, and depending on which part of the boot you prefer, you can make a traditional version on your own using either potatoes or ricotta as the base. I prefer the ricotta versions because they are lighter overall. Not to mention you can avoid all the peeling, cubing, boiling, etc. involved in making the potato-based gnocci. Lastly, I typically cut this recipe in half (serves 4 to 6 when halved) since it produces so much.

2 C. Ricotta (whole milk)

2 Eggs (lightly beaten)

1 C. Parmigiano Reggiano (grated)

1/4 t. Nutmeg

1 1/4 C. Flour

Equipment: Plenty of counter space, wax paper, large pot

Mix all ingredients together. HINT: I think this is a tad better if you drain the ricotta

Check the texture; it should be damp and slightly sticky, though not gummy or messy

If it's still too wet, add flour 1 T. at a time until desired texture is achieved

Refrigerate dough for 10 to 15 minutes

Take sections of dough and, on a floured surface, roll them into thin logs

Before you cut the dough, begin boiling salted water in a large pot in prep for cooking the gnocci

Cut the dough into 1/2 inch squares (or smaller/larger if you prefer)

Now is your chance to make the gnocci pretty! Using the tines of a fork, press the pattern of your choice into the pieces of gnocci. Or skip this step altogether if you wish.

In small batches, cook the gnocci in your boiling salted water. Boil each batch for about 5 minutes, or until desired firmness is achieved.

The dough will freeze well prior to cooking, if desired. Adapted from our friends at TheKitchn. Ciao!